Baked pumpkin cinnamon oatmeal (VGN & GF)

My favourite time of the year – FALL – has arrived and this season calls for baking soul-warming comfort food recipes! Hence why I am here today! If you guys did not know already, I am a huge lover of pumpkin. I eat it all year around but… as soon as Fall arrives, I feel this huge urge to come up with new recipes where I can use it! I have been eating pumpkin nearly every single day and I don’t seem to get enough of it haha what can I say..? It is too big of a love!! I will certainly be sharing some fall-inspired recipes with pumpkin. So, my friends, please get ready for tons and tons of pumpkin everything!

Oatmeal is one of my favourite go-to breakfasts. I find it to be so satisfying and comforting, regardless of how hot or cold might be outside. Plus, you can really get creative with it according to what you’re craving: spices, seeds, nuts, dried or fresh fruits, nut butters…whatever floats your boat! Nevertheless, if I am at home and have the Sunday afternoon all to myself, I usually like to try out a new recipe. For this reason, last Sunday I decided to twist up the oatmeal game and do this fall-inspired baked pumpkin cinnamon oatmeal instead! It filled my house with the cosiest aroma and, as the result turned out quite good, I am here to share the recipe with you! It is easy to prepare and down right delicious. Plus, it is an easy make-ahead breakfast that is down right delicious and that you can enjoy all week.

 

Ingredients:

  • 70gr gluten free oats
  • 180 pumpkin puree
  • 180ml almond milk (I used the unsweetened roasted almond milk from Alpo but if you want to make it sweeter, you can use the regular version instead)
  • 1/2 teaspoon baking powder
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cinnamon
  • A handful of cacao nibs
  • A handful of any kind of nuts: pecan, walnuts, pumpkin, almonds… (optional)

Directions:

  1. Mix all the ingredients together in a large bowl
  2. Once the ingredients are well incorporated, pour the mixture into a baking dish
  3. Bake for 30-40 minutes at 350 degrees until the oats become tender and the liquid tick.
  4. Cut it into slices or squares and serve warm or store it in the fridge for up to 5 days. Leftovers are just as good as reheated! 🙂

 

For a perfect final touch, you can drizzle your slice with maple syrup or even a plant-based milk (I reckon that adding a splash of almond or coconut milk would make it even tastier!), add a spoonful of coconut yogurt and/or fruit on top if you like.

 

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This breakfast recipe is just perfect for rushed mornings because all you need to do it to pull out a serving, pop it in the oven or microwave, then add any toppings you like to finish it off! It is filling, heart-healthy and wholesome. Please do let me know in the comments if you make it or if you have a similar recipe of baked oatmeal! 🙂

 

Much Love,

Blissfully Grateful

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Tofu Scramble

Nothing beats a slow and steady weekend brunch at home with your beloved one(s)!♥ It was so wonderful to slowly wake up to a bright and sunny day this morning and since my boyfriend was at home, I decided to treat him (well, treat us..) to an entirely homemade brunch. Since my boyfriend is British, I promised that I’d include a sort of vegan English breakfast in our brunch. Gladly, he was not disappointed with the result. *phew*

So, today I am here to share my absolute favourite brunch staple: TOFU SCRAMBLE!! It is not only super easy and quick to prepare but it is also very nutritious due to its high protein content and 0% cholesterol.

The recipe below includes the basics I usually use often but you are free to play around with the spices and use any veggies you have left in the fridge.

 

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Ingredients:

  • 200g firm tofu
  • 1 small thinly sliced red onion
  • 1/2 red, yellow or orange pepper diced (I actually used a mix of the three)
  • A big handful of spinach leaves
  • 50 gr mushrooms thinly sliced
  • 1/4 finely sliced leek
  • Fresh parsley to garnish

 

  • Seasonings:
    • 1 teaspoon of turmeric
    • 1 teaspoon of garlic powder
    • 2 tablespoons of nutrional yeast
    • Cracked black pepper to taste
    • Salt to taste

Directions:

  • Start by pressing the tofu, which increases its capacity to absorbe any flavourings and seasonings added to it. You can leave it draining with something heavy on top for about 10-15 minutes
  • While the tofu is draining, you can prepare and chop all the veggies.
  • Warm a skillet over medium heat with some water on it. Once hot, you may add the already thinly sliced onion and pepper(s) and saute until fragrant (about 3 to 5 minutes). Stir ocasionally.
  • Once the tofu is well pressed, you can crumble it slightly using a fork (or simply your hands) to get the preffered consistency for your scrambled tofu.
  • Add the sliced mushrooms, leek and crumbled tofu to the skillet as well as the nutritional yeast and the rest of the seasonings (make sure that the tofu is well coated). You will have most likely to add some more water to thin. Stir until well combined and let it cook it for approximately 5 to 7 minutes, until the tofu starts to get brown.
  • Serve immediately with some fresh parsley on top.

We served our tofu scramble over some gluten free multiseed toasted bread and paired it with vegan sausages. I do not consume processed meat-alternatives like this on a regular basis but it is good fun to switch things up every once in a while. Plus, I could not call it a vegan English breakfast without the sausages, could I?

If you try this recipe, please let me know in the comments how you like it! 🙂

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Small remark: I always buy organic tofu and would advise everyone to do it since, from what I have read, non-organic tofu is most likely genetically-modified and sprayed with toxic chemicals, which is just stuff our bodies do not need.

 

Much Love,

Blissfully Grateful

Source, York (England)

I traveled to the north of England earlier this year and I finally had the chance of visiting the lovely city of York. Going to cozy and pretty cafes and trying new and good foods are always part of my travel itinerary whenever I go on holidays. In my opinion, one of the greatest joys of wandering is discovering that little gem of a restaurant or cafe along the way. ♥

After a well-spent morning exploring York’s ancient walls and alleys, we decided to stop by at the restaurant “Source” for lunch. This time was actually my boyfriend who looked up this restaurant online and I was super glad with his suggestion! 🙂 The cloudy weather got me craving some real comfort food and I must say that the dishes I ordered totally hit the spot!

The restaurant is conveniently located in the heart of the city and all the ingredients used are locally sourced. Even though Source is specialized in slow meats, superfoods and vegetarian dishes, they also have a menu that is entirely vegan. 🙂 Despite its simple decor and relativelly small space, the restaurant has a clean and inviting atmosphere with an open kitchen (a concept that I love) and comfortable seating. The staff was accomodating and friendly.

You can see below the dishes I ordered:

Starters to share (£6.00):

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Caulliflower florets roasted with turmeric, chilli and ginger and garnished with fresh rocket leaves and pomegranate seeds. They came served with a yoghurt dip. As I do not consume dairy products I did not try the dip but boyfriend did and approved! 🙂 *small remark* can we please take all a moment to appreciate how pretty the what looks like to be handmade ceramic dinnerware is? Love it!!

As for the main, I decided to order this mouth-watering and hearty ratoutille (£12.00):

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The ratatoutille consisted of oven baked aubergine, green and yellow zucchinis with a super yummy red pepper and tomato sauce. It came served with some traditional bread, which I kindly asked to be toasted since it was supposed to be “warm” according to the menu. It was absolutely scrumptious and its aroma would leave you drooling trust me. By the way, who would have guessed that my first Ratoutille would be in England, rather than in France? haha

Given the quality and portion sizes of the dishes above, I found them to be fairly priced. I must also add that we did have to wait quite some time for our dishes but as soon as they arrived, we could understand why. It was visible how carefully they were prepared. Plus, it was totally worth the wait because the food was just excellent and wonderfully presented. So, if you guys happen to be in York and want to eat some good food, I’d totaly recommend this restaurant. 🙂

 

P.S. I apologise for not sharing any pictures of the restaurant itself or of the dish my boyfriend ordered but I guess I was too absorbed in the moment and in my food that I totally forgot.

 

Much Love,

Blissfully Grateful

 

A well spent day off from work.

The past Thursday, 10th of May, was Ascension Day in Holland and this national holiday could not have come at a more perfect time, right after the financial quarter end at work and right before my boyfriend came to stay for just over a week.

Generally speaking, I am very happy how my day off went. All the little things that I end up by doing turned out to be exactly what I needed to recharge and feel at my best again! It was not a “to-do-all-the-things-that-I-need-to-do-but-can’t-do-whilst-I-am-at-work” kind of day but a day that allowed me to reset my perspective and left me better off.

First off, I had a very restful night and slept for 8 hours, something so often underestimated these days. As I went to bed early-ish, I did not need to sleep in to get a good and long night of sleep and, as a result, I woke up feeling very refreshed and ready to seize the day!

I got up and drank a full glass of plain celery juice first thing in the morning. I then put on my workout clothes and got all ready to leave the house. For breakfast I had a bowl of quinoa porridge topped with cinnamon and a tiny bit of white tahini. I ate it all whilst catching up on some youtube videos. Once I finished eating breakfast, I headed out to the gym for a strength training and cardio classes, one of my favourite group workout sessions. Plus, I just love when I have the chance to work out in the morning. It gives me that extra energy boost to efficiently tackle my day.

On my way home I stopped by the supermarket to get some groceries and ended up by buying this gorgeous bunch of colourful tulips. I just could not resist it! I love how they brighten up my indoor space and make my house feel like “home”, especially in this beautiful season of blossoming love. ♥

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After a revitalising shower and some house chores such as doing laundry, I was quite hungry and made myself some oven baked sweet potato chips with smashed avocado and a large squeeze of lemon juice. The perfect combo! Plus, these chips don’t require any type of oil to get crispy or tasty…trust me, they are simply delicious and so easy to wolf down! haha I have also eaten a bowl of a homemade mushroom and veggies stew! It is so important to get all the essential nutrients in and feed our bodies right! 🙂  

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Because skincare is also self-care, I decided to take some time after lunch to devote my full attention to properly take care of my skin. I don’t think I need to endorse the amazing benefits of having a self care routine as I am sure you are pretty aware of them. On my face, I used a foaming cleanser, a hydrating mask with organic argan oil and to finish off, a natural toner mist spray. On my body, I simply used a hydrating lotion. All the products I used are vegan, cruelty free and with natural ingredients and I love how they leave my skin soft, gloomy and soothed. As you can see, I like to keep my skincare routine quick and simple as I am of the opinion that less really is more. When it comes to cosmetics, I prefer to go for quality over quantity.

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Even though the weather was quite gloomy outside, I decided to go to one of my favourite cafes in town, which is like 5 mins from my house, and do some writing for the blog. By doing this I am using my time productively whilst doing something that I really enjoy doing. I ordered my usual cup cappuccino with organic oat milk. It never disappoints!

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When I got home, I decided to do some cleaning around the house and organise one of my kitchen pantry drawers. Bringing order to this drawer was something that I needed to do for a while and I knew that I would feel better after getting it done. It always gives me a sense of accomplishment to do something that has a tangible result and cleaning up my external environment feels like cleaning up my own psyche. As it is often said, “tidy home, tidy mind”!

Afterwards, I prepared some celery juice for my next 2-3 mornings. After reading the benefits for gut health that plain celery juice has in an empty stomach, I decided to give it a try and see how I feel. I have been doing this for just over a week now. I can’t lie that digging the straight up celery juice requires an acquired taste but if my gut benefits from it, then it is definitely worthy!

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For dinner, I made a hearty and creamy soup only with veggies and healing spices such as ginger and turmeric. I will have to post this recipe at some point because it is definitely one of my go-to soups whenever I feel like eating some homemade comfort food.

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I watched an episode of Greys Anatomy whilst having dinner. It is one of my favourite series of all time!

After a quick catch up with my boyfriend, mum and one of my besties, I decided to disconnect from technology and do some bedtime reading. Churning through some pages before I go to sleep is something that I have been trying to turn into a winding-down daily ritual. I feel like it clears my mind from my day-to-day worries and unwanted thoughts and prepare my body for sleep. Besides that, ditching technology just before bed is a healthy habit that I want to bring into my life since it is known to trick our brains to think that they need to stay awake and alert.

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The things that I have done may seem quite mundane for many but what I wanted to show with this blog post is that we should not feel forced to do something super special – like “going on new adventures” – just because it is a public holiday where we don’t have to go to work. We can equally enjoy it by doing seemingly “trivial” things that we actually like doing. In short, focusing our energy and time on some but key activities might end up by having a significant impact on our mood and energy level the next days; it might end up by being exactly what we needed to be at the top of our game.

I feel like we are likely to do better in all parts of our lives if we take the time for ourselves and do whatever we feel like doing, big things or small. ♥ At the end of the day, the way how we choose to spend our days is, of course, the way how we spend our lives. 

Please let me know in the comments if you share these same thoughts or not. Also, what are some of the things that you like to do when you have a day off work? 🙂

By the way, I am currently reading the book “The Secret” by Rhonda Byrne. Has any of you read it already? Would love to know!

Much Love,

Blissfully Grateful

 

My easy Chickpea Coconut Curry recipe (VGN & GF)

I frequently crave hearty and comfort foods such as a good coconut curry. This coconut chickpea curry recipe always manages to satisfy my cravings and, therefore, I just though I’d share it with you guys. It is tasty, effortless to makeand nutrient-dense. Plus, believe me, you can’t really get it wrong.

 

Now off to what matters: what are the ingredients and directions of cooking it?

Ingredients:

  • 1 medium onion, finely sliced
  • 300-400 chickpeas, drained and rinsed
  • 100gr button white mushrooms, sliced
  • 150gr carrot, cut in half and then sliced
  • 2 medium tomatoes, roughly chopped (you can also used the equivalent in canned tomatoes)
  • 2 handfuls of sugar snaps
  • 5 cobs of baby corn, cut into short lenghts
  • 3 handfuls of fresh spinach leaves
  • 100gr of red capsicum, sliced
  • 100gr of yellow capsicum, sliced
  • 400ml of canned coconut milk
  • 100gr of firm organic Tofu (optional)
  • 1 tsp of garam masala
  • 1 tsp turmeric
  • 1 tsp of ground black pepper
  • 1 tsp ground ginger
  • Salt to taste
  • 1 small handfull of fresh cilantro
  • Lemon/lime

 

Cooking directions:

  1. Heat some water in a large pan and add the onion finely sliced. Cook until softened, it should take about 10 mins. Add all spices and stir to combine them properly. Cook for 3 mins, then pour in the chopped tomatoes, using a wooden sppon to break them up, and simmer for 10 mins.
  2. Pour in the coconut milk and add some salt to taste. Bring to the boil and simmer for a further 15 mins until the sauce becomes thick.
  3. Tip in the chickpeas, the carrot, fresh spinach leaves, yellow and red capsicum, baby corn and green beans (all previously boiled until tender-crisp), and warm through. Cook, stirring frequently, for a further 7-10 minutes.
  4. The tofu is totally optional in this recipe. When I use it, I like to cut it in small cubes and bake it in the oven with some mustard. However, in case you prefer, you can also tip the tofu cubes in when you add the chickpeas and the veggies to the pan.
  5. Taste and adjust seasoning if needed and as per your preference.
  6. Serve over some rice (white or brown) or quinoa and garnish with fresh lemon or lime juice and fresh coriander leaves.

 

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For an incredibly flavourful curry is important to have the right blend of flavours and textures. This is quite a versatile recipe but I find that using these veggies, herbs and spices, makes it very rich in flavour, wholesome and satisfying.

If you try this recipe please let me know in the comment section below. Also, do you have a different coconut curry recipe that is also vegan? As a curry lover, I am always open to need recipe ideas! 🙂

Much Love,

Blissfully Grateful